CUL 126 - Broiler Station

Credits 3
Prepare attractive and appetizing grilled/broiled foods with appropriate ingredient selection, mise en place, costing and presentation of à la carte menu items. Ensure quality, timeliness, correct cooking procedures, and presentation. Prepare à la carte classical and contemporary sauces of consistency and compatibility with grilled dishes. Emphasize consistency, ability to produce under time restraints, organization, coordination, and ergonomics in the kitchen.

Course Outcomes

Demonstrate the ability to prepare a variety of grilled/broiled items.
Identify and use utensils to various cooking methodologies.
Demonstrate to grill products to correct temperatures.